• Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Ingredients

• Drain 20 oz crushed pineapple using a colander. Dice 2 large bananasinto small pieces. Chop 1 cup pecans with a knife and cutting board or a nut chopper.
If desired, save the pineapple juice for drinking.

Make the Gelatin Salad

• Place 6 oz strawberry gelatin in a medium sized bowl and add 1 1/2 cups boiling water to it. Stir until it dissolves. Add in 16 oz frozen strawberries and stir occasionally until thawed and the gelatin begins to thicken.
• If the frozen strawberries are whole, chop the strawberries into smaller pieces with a potato masher.
This method works really well and also helps the gelatin to thicken.
• Add in the drained crushed pineapple, diced bananas, and chopped pecans. Stir to combine.

Layer the Gelatin Salad

• Spread half of the gelatin mixture into the bottom of an oblong pan. Cover the bowl and pan and refrigerate until firm, approximately 2 hours. Spread 1 1/2 cups sour cream over the first strawberry layer, carefully smoothing it to the edges.
• Next, stir the remaining strawberry mixture in the bowl, and spoon it over the sour cream, again spreading the mixture to the edges of the pan. Cover and refrigerate the salad 6-8 hours or overnight.
• To serve, slice salad into squares. If desired, garnish each square with a dollop of sour cream and 1/2 cup fresh strawberries (sliced)
• This recipe will serve 10-12 people. Refrigerate leftovers for up to 3 days.